Beefy Potato Salad with Green Beans

Recipe courtesy of The Beef Checkoff.

Recipe Ingredients:

1 pound boneless beef top sirloin, cut 3/4 to 1-inch thick
1/2 cup prepared vinaigrette dressing with Parmesan cheese - divided use
2 tablespoons vegetable oil - divided use
3 cups frozen cut green beans
1 (20-ounce) package refrigerated prepared potato wedges

Cooking Directions:

1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 1/4 cup dressing and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.
2. Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat until hot. Add green beans; stir-fry 5 minutes. Add remaining 1 tablespoon vegetable oil and potatoes; continue stir-frying 4 to 6 minutes or until potatoes and green beans are heated through and starting to brown. Remove from skillet; keep warm.
3. Heat same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; add to vegetable mixture. Repeat with remaining beef.
4. Add remaining 1/4 cup dressing to beef and vegetables; toss to coat thoroughly. Season with salt and pepper, as desired. Serve warm or at room temperature.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 491; Total Fat: 22g; Saturated Fat: 4g; Cholesterol: 53mg; Total Carbs: 43g; Fiber: 5g; Protein: 32g; Sodium: 394mg.

Recipe and photograph courtesy of The Beef Checkoff.